We are happy to announce our next new release

WILT – “Self Titled”

WILT combine old school metal and crust in a perfect hybrid that very few others have ever achieved. Prepare for a LP thats equal parts galloping d-beat crust reminiscent of bands like HELLSHOCK, and INSTINCT OF SURVIVAL, meets old school death metal in the vein of BOLT THROWER, MEMORIAM (old) SEPULTURA.

Here is a track from the upcoming LP

“Sermon for the Bootlickers”

Despite the inculcation of helplessness within each there remains great power. Ill at ease with such makes us ill. Learn to see the hand that feeds for what it is. You’ve been fooled if you think you’ve got no power. Refuse to be reduced to a consumer you’re a human being. Define yourself by more than wealth. Define yourself as a human. You don’t need what you’re being sold. Bend your knee to no authority but your own mind. You have the power to avoid the gilded trap. Avarice is what you’re conditioned for. Break the mold discover what’s really valuable to you.

WILT will be on in Europe this July / August will ELECTROZOMBIES From Chile

STORM OF SEDITION – “Decivilize” LP

Are you prepared to brave the storm?…

Brace yourself for one of the most uncompromising hard hitting and politically outspoken records of this era. STORM OF SEDITION are an anti-civilization anarchist crust punk band based out of Victoria BC. Sharing members with the mighty ISKRA you can definitely expect some serious blackened crust, and yes a huge metal influence is prevalent however STORM OF SEDITION are a bit more reminiscent of bands like CONTRAVENE & NAUSEA. “Decivilize” brings a heavy anarcho punk dynamic to the table combined with over the top blackened crust grind thats littered with blistering solo’s, insanely powerful drumbeats, and thought productive lyrics that challenge our current state of human civilization. All in all this is an absolute monster of a release!

Comes with a 12 page booklet containing lyrics, notes, and song explanations.

Clinging to the feeling of connectedness Personalized profiles, mass communication tools Monitored and funded by pigs Spying on people, on movements While corporations profit off government control Microsoft, apple, fedbook Endless lists of corporations Infiltrating our everyday lives The NSA, the CSE Databases created from what you share Information for incrimination Millions of people on terrorist watch lists Technology’s a weapon used against us

Its function is to propel their ability To efficiently exploit us and the natural world While doing so capitalizing off selling us Gadgets to distract us from the lives we live and hate

Turn off that shit, enter the real world You are not connected You are alone staring into a fucking a screen

Get outside, meet with real people! Even if we use these tools We must never forget

Technology is a system created by and for those in power And it will only exist with Division of labor, exploitation, and death

AUS-ROTTEN

“The System Works For Them” LP

-FINALLY RE-ISSUED AFTER 20 YEARS!-

Originally pressed in 1996 PROFANE EXISTENCE is bringing this quintessential anarcho punk masterpiece back in circulation.

All original artwork (label logos updated) with three different vinyl color options.

In 1996 AUS-ROTTEN released their first LP “The System Works For Them” on an unsuspecting punk scene. It spread like wildfire in a pre internet era within a genre that mostly depended on tape trading. (at least is was pre internet for us penniless punks) “The System Works For Them” was the perfect mix of anger and intelligence that the scene needed at the time (and still does today). It was like a wake up call that opened the eyes and ears to many punks the world over. The messages where crystal clear and most us were hooked as soon as the beginning shouts of “Boycott” bellowed over the speakers. I don’t believe any of us ever expected their message to resonate so well within the scene, but even more surprising is how the songs are just as relevant today as on they the day they were written. Which is why PROFANE EXISTENCE has decided to repress this record. We feel that that messages that AUS-ROTTEN brought to the table are to powerful to ignore. We feel that this LP is important and therefore should be highly available and priced affordably.

“The Battlefield Is Still Red” Bloodsplatter Edition.

PROFANE EXISTENCE has worked out every last detail of this release with the members of AUS-ROTTEN whom have been involved from step one. All tracks have been re-masted by Jay Matherson at the Jamroom studios. To be 100% honest we didn’t want to do a complete re-master of what we already considered a good recording. However when we opened the tracks on protools we noticed a few balance issues that required fixing. These fixes resulted in a tremendous upgrade to the overall quality of the tracks. We painstakingly scanned, puzzled, and photoshopped the original artwork to make sure that it was as close to authentic as it could possible be. We then went for broke by pressing in three different vinyl color combinations! Overall to say that we are pumped to release this would be an understatement, we are absolutely ecstatic to bring you this LP on PROFANE EXISTENCE!

“What Good Is Money, When There Is No One Left To Buy” T-shirt.

To top this all off we worked with AUS-ROTTEN vocalist Dave Trenga on redrawing the classic “What Good Is Money, When There Is No One Left To Buy” design for a T-Shirt to concede with the albums release. This is a fresh take on an old image to create a new and original design.

See through “Smoke” vinyl. Available at SKULLFEST/ PROFANE EXISTENCE 27th anniverseray party / record release show.

SILENCE

The Deafening Sound of Absolutely Nothing LP

Silence are a highly active post-punk/peace-punk band from Pittsburgh, PA. “The Deafening Sound of Absolutely Nothing” strives (and succeeds) to achieve the perfect balance between peace and post punk. By taking influences from The Mob, Bauhaus, Zounds, Killing Joke, Amebix, Crass, Conflict, Internal Autonomy and Joy Division SILENCE have created what can only be described a brilliant debut LP. At one moment this record is dark, heavy, and atmospheric and then the next moment it makes you want to dance and sing along. Lyrically SILENCE are much closer to the anarcho side of the previously listed influences. Lyrics focus on a variety of topics but often have a strong focus on the way punk and activist communities deal with political struggle in our current political climate.

“The Deafening Sound of Absolutely Nothing” comes with a 16 page magazine size zine containing lyrics, personal writings and song explanations. Designed, printed and assembled by the band themselves in true D.I.Y. fashion.

Silence will be having a record release show in their hometown of Pittsburgh PA at the Rock Room Friday April 22nd with SHADOW AGE and SKELETON HANDS. Then later this month SILENCE will embark on a full United States tour to support “The Deafening Sound of Absolutely Nothing”. Here is a list of dates. Be show to check in with the bands “bandcamp” or “Facebook” page for show updates.

LISTEN TO THE TRACK “WAR DRUMS” HERE.

When all that remains is a world in flames. Is that when they’ll say the wars are finally won? That wars are finally done?

They’re beating on the drums again, they’re fueling up the planes. The congressmen fall into line and sing the old refrain. In the name of peace they’ll burn the land and drop a thousand bombs.

Meanwhile we’ll just stay at home and go back to our sitcoms. It’s the same old song, we’ve heard it before. They’re beating the drums and they’re calling for war. What it’s supposed to accomplish, no one is sure But the victims are always the hungry and the poor.

Once the drums of war begin it’s hard to make them stop. The noise silences the dissidents once the bombs begin to drop. All those who call for peace will be mocked and pushed aside. In 10 years they’ll admit we were right after many thousands more have died.

Finally after many delays from the pressing plant the WARWOUND Demo’s LP “A Huge Black Cloud” is out and copies are moving fast!

Recorded in 1983, this record contains 15 songs from 3 sessions. With a few different takes you get a total of 25 blistering tracks. For those unfamiliar with WARWOUND, they are a UK band formed in 82. WARWOUND recorded 3 demos in 83 before disbanding and members went on to join THE VARUKERS and form SACRILEGE. These demos never received an official release… until now! Highly influenced by DISCHARGE, WARWOUND is one of the first bands ever to take D-Beat Punk to a raw and intense level. Recently reformed in 2015, original guitarist Damian is now joined by Ian Glasper on bass and Rat Varuker on vocals. After a few gigs in the UK word is spreading fast of the relentless onslaught of a live show these veterans put on. WARWOUND have also recently hit the studio to record for the first time in over 30 years. Needless to say WARWOUND is back with a vengeance!

Category: Crusty Collectivist Cooking Project

While I realize that many folks dislike these delicious mini cabbage bombs, I decided to post this since it was a random craving that unfolded into this simple little side dish. Hopefully trying them other ways than just bioled will change a few minds.

1/2 C chopped walnuts

4 C water

1 tsp sea salt

10-15 large Brussels sprouts, washed, stemmed and halved

1 TBSP olive oil

5 cloves garlic, smashed

1/2 cup fresh cranberries

1 generous TBSP vegan margarine

1 TBSP maple syrup

Start by heating up a heavy bottom skillet (I only use steel or cast iron, non-stick skeeves me out) on medium to hi heat and dry roasting the walnuts until they become aromatic and start to darken. Remove from heat and set aside. In a larger pan, boil 4 cups of water and a tsp of sea salt and cook the Brussels sprouts for about 5 minutes to soften them up. Drain and set aside. Dry the pan and put on medium heat with olive oil. When the oil is nice and hot, add the sprouts and toss to coat in the oil. Throw in the garlic and toss every so often so the garlic doesn’t burn. When the sprouts start to brown, add the cranberries, turn the heat down a little and cover. You’ll probably notice the cranberries might make little popping sounds. Stir every minute or so and cook for about 5-7 minutes. Be gentile or the cranberries will turn to mush. Stir in the margarine and the maple syrup, remove from heat and add toasted walnuts. Plate this alone side anything. I served this side with mashed sweet potatoes and a stuffed Gardein turk’y with gravy. Now to listen to te D.I.S. 12″

As with most everything I cook, this was sort of spontaneous. The local Asian grocer had a sale on ramen style noodles making 10 pounds of noodles for 6 dollars. No sane person can pass up a deal like that. And since Fall is soup season, this seemed perfect. This is basically how it went:

Ingredients:

1 pound ramen or similar noodles, boiled until just about soft

Soup base:

1/2 block extra firm tofu, water pressed out and cut into 1/2″ cubes

2 TBSP sesame oil, divided

2 TBSP vegetable oil, divided

2 medium red onions, sliced thin

6-8 cloves garlic, peeled and smashed

3 inch piece of ginger, julienned (peel if you like, but I never do)

6-8 Cups vegetable broth

salt to taste

Garnish:

chopped scallions

shredded carrots

pickled cabbage

chopped cilantro

baby arugula or any other greens. I chose arugula for the bitter contrast

lime slices

Heat 1 TBSP of each oil in a large wok over med to high heat and fry tofu until brown. Remove tofu and add remaining oil. Turn heat to medium and fry onion, garlic and ginger for a few minutes until soft and pour in broth. Simmer for 30 minutes and adjust flavor with salt. Place noodles in a bowl, ladle hot broth on top and pile on fresh garnish. This doesn’t take very long or contain all te crap that store bought ramen packets have. Best of all, the ingredients can be changed in endless combinations!

As the warm weather leaves us on the East Coast and the grey season settles in, less and less local fresh produce is available. Sunchokes and sage are the last things growing in our garden and it just so happens that they go really well with the last of the acorn squash we have laying around.

1 acorn squash, halved, baked and scooped out

10 leaves fresh sage, chopped

2 TBSP olive oil

1/2 red onion, chopped

3-4 cloves garlic, chopped

15 sunchokes (approx 2″ pieces), chopped

4 cups of water or vegetable broth

1/4 cup non dairy milk(hazelnut, almond, hemp, etc.)

salt and pepper to taste

Preheat oven to 400F. Cut acorn squash in half and place face down in a 2″ deep baking dish with 1/2″ or so of water, 1/2 tsp salt and chopped sage leaves. Bake for about 20 minutes or until soft. While this is baking, heat olive oil in a medium pot on medium heat. Add onions and saute until translucent. Toss in garlic, saute for another minute and then add the sunchokes. Cook for another 5 or so minutes and add water/broth. Adjust to high heat, cover and bring to a boil, then lower to medium and simmer for 15 minutes. By this time the squash should be ready. Take the tray out of the oven, remove seeds and scoop out center with a spoon, being careful not to burn yourself. Put all of your ingredients in a food processor and blend until smooth. At this point you can add some non dairy milk to make it creamier. Pour back into pot, add salt and pepper to taste and serve.

This one is pretty easy… wash and slice the shallots, and brussel sprouts, toss in olive oil, spices and sea salt, roast at 375 in the oven until crispy on the outside, soft on the inside. While this is happening, cut, core, de-seed, de-skin, and defile the apples and squash (you may leave them in relatively big pieces, they go soft easily). Boil until easily pierced with a fork, then transfer, liquid and all, into a blender (do not do this drunk). Return to pot, add your roasted sprouts/shallots, stir and serve. You may want to add more sea salt, depending on your taste. Serve to a grindcore singer.

Hey folks! This week’s recipe is for a very basic seitan. It’s a good starting point for many different flavors and styles and can be used in a variety of ways. Plus, the liquid left over can be used as a soup broth!

2 medium onions, chopped

5 cloves of garlic, chopped

3 large carrots, chopped into 1/2 pieces

In a large pot, boil 5 quarts of water, add onions, garlic and carrots(feel free to add additional flavors like celery, parsley, etc.) and continue to boil. While this is cooking, prepare seitan.

2 Cups vital wheat gluten

2 TBSP ground cumin

2 tsp ground black pepper

2 tsp sea salt

2 tsp onion powder

2 tsp garlic powder

1 Cup water or broth

1/2 soy sauce

Mix dry ingredients together and wet ingredients in a separate bowl. Slowly add wet to dry while mixing with a large spoon. When dough is too tough to mix, squeeze together with hands. Once it becomes a solid mass, kneed for five minutes and roll into a log and slice into medallions. Immediately submerge in boiling broth for 45 minutes. Place a colander in a large bowl and drain liquid. This can later be used as a soup or gravy base. Though you’ll have to separate te seitan from the boiled carrots, onions and garlic, it’s worth it. The veggies can also be used further in soup or pot pies or whatever. Once the seitan cools it can be stored in freezer bags and frozen for a fairly long time. Remember to add different herbs and spices to suit the dish you are using it for. Since it’s close to Halloween, we’ll call this mock zombie. Cheers! And remember, if you have to eat zombie, avoid eating the brain!!!

This week’s recipe comes from Joe Fisher at http://dachaproject.com/ in Western New York. He’s a baker, a lover of sustainability and all things doom metal. Oh, and an all around good guy. We don’t have a picture this week so you’ll just have to make this dish to have a look at it. Enjoy!

Easy Vegan Pad Thai (aka, you can make this from a average grocery store!)

After bringing water to boil in a covered pot, blanch the mung bean
spouts by dipping in the boiling water for 30 seconds. Set aside to
drain.

When the water returns to a boil, stir in the rice noodles and cook
for 3-5 minutes until tender but firm. Drain, then rinse in cool water
and set aside to drain again.

In a small bowl mix the sauce ingredients.

Prepare the other ingredients. Then heat oil for stir fry in a wok or
large skillet, add the garlic and chile and swirl in the oil for a
moment before adding the carrots and stir frying them for a
minute. Push the carrots to the side and add the tofu tofu. Then pour
in the sauce and stir everything together. Add the
drained noodles and mung sprouts and toss, then stir in peanuts and
scallions. Flip a couple more times under high-heat and you are done!

Preheat oven to 375F. Place all squash halves face down in deep baking pan with just under an inch of water and bake until tender(about 30-40 minutes). Saute onion in olive oil on medium heat for 3 minutes, add garlic and saute for another minute. Pour in broth/water and sweet potatoes, apples, spices and sage. Turn flame up to high and boil until sweet potatoes are tender. When squash is done, use a spoon to scrape out flesh and add to sweet potatoes. Transfer soup to a food processor in small batches and puree. Pour mixture back into a pot and adjust seasoning. This goes really well with corn bread.

Autumn equinox has come, and so our summer crops have gone. (Nevermind that red pepper in there, that’s just for flair) Serve this as a side, transportable lunch that needs no reheating, or in case of pumpkin overdose.

I wasn’t planning on using this recipe, but at the last minute it seemed like a good idea. Last week I did a 100 mile bike ride as part of a fundraiser for a local AIDS awareness organization and figured that I might want something a little healthier than the free bits that are available at the different rest stops. These date bars worked really well and have lots of nutrition dense ingredients, which might be why I finished the 100 miles in just six hours.

3 Cups pitted dates (I used deglet since they are a bit cheaper)

2 TBSP water

1 TBSP coconut oil

1/2 tsp spirulina

1 TBSP ground flax seeds

3 TBSP chia seeds

2 CUPS buckwheat groats

1/4 Cup hemp seeds (I used toasted, but would have preferred raw)

1/4 CUP cacao nibs

1/4 CUP dried goji berries

Put the dates in a food processor and chop for about 15 seconds and then pour in water and coconut oil until it becomes a paste. Then add the spirulina, ground flax seeds and chia seeds and process until well mixed. Use a rubber spatula to scrape the sides of the mixer. Add everything else and pulse the mixture together. If it’s too thick to blend, add a little more water. Scrape mixture into a bowl and finish mixing with a wooden spoon(or your hands). Press this into a glass loaf pan(or whatever shape you like) and refrigerate for at least an hour. At this point it should be ready to slice and enjoy.

I love this time of year! There is so much food available 50 feet from our front door, making meals convenient, cheaper and tastier. There’s something about knowing how your food was grown every step of the way, from tilling in compost through harvesting. Here’s a chili recipe that came mostly from our garden(marked with an *). Enjoy!

Boil the black beans in about 6 cups of water until just tender, 45minutes to an hour depending on your bean. While the beans are cooking, heat up olive oil in a separate large pot. Saute the onion for a few minutes until they start to become tender. Add garlic and saute for another minute. Then stir in hot and green peppers and tempeh, mixing thoroughly. At this point, mix in cumin, coriander and paprika, coating everything. Turn the heat up slightly, stir in tomatoes and cover pot, cooking for about 20 minutes. The beans should be ready a this point. Add beans, yellow squash, zucchini and corn, cover and simmer over low heat for an hour. Adjust the flavor with salt and pepper and serve. We chose to serve over oat/corn waffles (see photo), but the recipe wasn’t stellar so I’m not including it. A cornmeal waffle would be perfect, so maybe I’ll post one at a later date. In the meantime, try biscuits!

Quick and Simple Biscuits

preheat oven to 350F

2 cups unbleached flour

1 TBSP non aluminum baking soda

1 1/2 tsp sea salt

1/3 cup olive oil

2/3 non-dairy milk

1 tsp lemon juice or apple cider vinegar

Stir together milk, oil and lemon juice or vinegar, set aside to curdle. Sift flour baking powder and salt together, then add curdled mixture to the dry ingredients. Mix into doughy ball and then kneed for a few minutes adding more flour if it’s too sticky. Divide into six equal balls and press flat onto baking tray and bake for 20 minutes.